Quinoa and Avocado Salad (Gluten Free)


This quinoa and avocado salad balances crisp fresh cucumber with the rich buttery texture of avocado dressed with chilli, garlic, lime juice and coriander leaves.

Simply, it is a deconstructed guacamole extended by the nutritious bite of quinoa to make a quick and easy to prepare salad.


  • 1 or 2 cups of cooked quinoa
  • 1 avocado
  • 1 medium-sized cucumber
  • 1 red chilli, de-seeded and finely sliced
  • 1 or 2 scallions, finely sliced
  • Medium bunch of coriander (cilantro)


  • 1 or 2 cloves of garlic
  • 3 tbsp. olive oil
  • Juice of a lime
  • Sea salt flakes to taste


Method of Cooking Quinoa

  1. Weigh 315g of Quinoa, 600ml water or 300 water and 330ml stock/broth
  2. Top tip: It is highly necessary to rinse quinoa thoroughly under a running tap to remove its bitter coating. Do so 2-3 times to ensure you’ve got it off before cooking.
  3. Place the rinsed and drained quinoa in a pan with the water.
  4. Bring to the boil on a medium heat.
  5. Reduce the heat to low, put the lid on and allow to simmer for about 15 minutes. Loosen with a fork, replace the lid and let it steam off the heat for a further 10 minutes.

The cooking liquid may be water, organic vegetable stock or broth of your choice. Some recipes suggest roasting the grain (being very careful not to burn) before adding the water, to enhance its flavour.

Method for Main Dish

  1. First prepare the dressing by finely chopping the garlic and crushing it with the sea salt; using the side of the knife or pounding both in a pestle and mortar.
  2. Place in a small bowl (big enough to accommodate the sliced avocado) and whisk together with the olive oil and lime juice.
  3. Cut the avocado in half, remove the stone and skin before slicing into wedges. Add these to the dressing immediately, to prevent the flesh discolouring.
  4. Peel the cucumber, slice lengthways and de-seed with a spoon. Cut each half diagonally into roughly 1 cm pieces.
  5. Remove the coriander leaves from their stalks (save these for stock or other use).
  6. Gently combine the quinoa, cucumber, coriander, chilli and scallions. Just before serving add the avocado and lime dressing.

This quinoa and avocado salad goes very with other salads and side dishes, as well as being tasty on its own.
Try adding a side dish of:

Or if you have a meal you want to bulk out with a nice fancy salad, this quinoa and avocado salad works a treat. It’s rich in protein and healthy fats, plus it’s very tasty.
Try adding it as a side salad to the following:

quinoa for avocado salad

quinoa and avocado salad ingredient


Quinoa is highly nutritious and has a delicious nutty flavour. It can be enjoyed as an alternative to rice, within stews, salads or even as porridge. You can find white, red and black quinoa.

Avocados contain healthy fats, protein and critical electrolytes like magnesium and potassium. These help to contribute to proper cell and muscle function.
Plus, avocados are nutrient-dense, so you don’t have to eat a lot of them to feel satiated. Just ¼ – ½ added to a smoothie, salad, on toast etc. will keep your blood sugar levels stable and your hunger at bay.                    

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